Trader Joe’s Cookie Butter. Have you heard of it? Cookies in spreadable form…!
Cookie Butter is basically the TJs version of Biscoff spread. It’s pretty sweet and has the consistency of peanut butter, bakes the same as peanut butter, and is as addicting as peanut butter… peanut butter must be jealous. Cookie Butter tastes like the baby of a gingerbread cookie and a graham cracker. Pairs well with pretzel sticks, bananas, toast, apple slices, and spoons. And after several spoonfuls, I tried to collect myself and actually USE it in a recipe.
Let’s talk homemade granola bars. They’re quick, easy, and eating one always makes you feel good! It’s taken me some time to find the perfect granola bar recipe. And I think finally I’ve got it. Chewy, soft, and wholesome. Not to mention– so easy! These taste just like chewy oatmeal chocolate chip cookies. Snacktime just got a whole lot sweeter.
Chocolate Chip Cookie Granola Bars
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 16 bars
- Category: Bars
- Method: Baking
- Cuisine: American
Description
Chocolate chip cookie granola bars are chewy, soft, wholesome, and healthy!
Ingredients
- 3/4 cup Trader Joe’s Cookie Butter or Biscoff Spread*
- 2 Tablespoons coconut oil
- 1/3 cup honey or maple syrup*
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups old-fashioned rolled oats
- 1/4 cup packed light brown sugar
- 3/4 teaspoon salt
- 2/3 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Spray a 8×8 baking pan with nonstick spray. Set aside.
- In a small bowl, melt the cookie butter and coconut oil for about 1 minute in the microwave. Stir until combined and smooth. Melt for longer if needed. In a large bowl, beat the melted cookie butter/oil mixture, honey (or maple syrup if you are using it instead), egg, and vanilla until completely combined. Add in the oats, brown sugar, and salt. Mix well. Slowly stir in chocolate chips. The batter will be sticky.
- Transfer to the prepared baking pan and press down, making sure the surface is flat and even. Bake 21-24 minutes or until set and edges are lightly browned. Allow to cool completely before cutting into squares.
Notes
- Make Ahead & Freezing Instructions: Bars stay fresh at room temperature for up to 7 days. Bars freeze well, up to 2 months.
- Cookie Butter: You can substitute for almond butter or any nut butter of your choice. The bars may not have the same chocolate chip cookie taste though.
- Sweetener: I used sugar free maple syrup, but feel free to use honey or regular maple syrup. I’ve tried it with both and they taste exactly the same.
- Add-Ins: Try using different add-ins, like nuts or dried fruits (up to 2/3 cup total). These granola bars are highly adaptable.
Keywords: chocolate chip cookie granola bars
Thanks for sharing this recipe! It worked well, but I thought I would mention to others that I did not care for the combination of chocolate with the cinnamon flavor from the cookie butter. This is just a personal preference- to me, they clashed. My husband does not agree though 🙂 if I made this again, I would use dried fruit like raisins or cranberries instead of chocolate chips. It’s not bad, but every time I bite into it I am just wishing that they were peanut butter chocolate bars instead 😉
Is it possible to leave out the Cookie butter and just use regular butter
Hi Ashley! I don’t recommend replacing with butter. I recommend replacing with a nut butter like almond or peanut.
Hi Sally! Here your #1 argentinean fan. So… I made these (my version) to add variety to my daughter’s snack time, since she doesn’t love nuts but she would eat anything with choc chips. I used chocolate chunks+chips, sliced almonds, peanut butter.
I hate store bought bars, they are tasteless. But these… we loved. Thank you again!
I’ve made this recipe countless times, and it’s always a win at my house!
★★★★★